{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fa-taste-of-the-past.simplecast.com%2Fepisodes%2Fthe-history-and-revival-of-gelatin-RCZaHEoF","width":444,"version":"1.0","type":"rich","title":"The History and Revival of Gelatin","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/b38f8352-2489-414a-993a-c6423a813e9c/6ade4d21-885c-4a4f-b7d9-3f2cc01fea3e/atotp-390-square.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/12556f20-4cc3-4d2f-93a4-a5eb6d3f2f84\" height=\"200\" width=\"100%\" title=\"The History and Revival of Gelatin\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"There was a time, beginning about 500 years ago, when aspic/gelatin represented the finest, most elite, five-star dining experience. Jello dishes—savory and sweet-- appeared in abundance in the following decades. However, as historian and author Ken Albala clearly points out, “Jello is among the best examples of a food that goes in and out of fashion.\" On this episode, Ken discusses the history and future of the slippery stuff from his new book, \"The Great Gelatin Revival.\""}